Seafood Lasagna

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  • 1 green onion, finely chopped
  • 2 tablespoons canola oil
  • 2 tablespoons plus 1/2 cup butter, divided
  • 1/2 cup chicken broth
  • 1 bottle (8 ounces) clam juice
  • 1 pound bay scallops
  • 1 pound uncooked small shrimp, peeled and deveined
  • 1 package (8 ounces) imitation crabmeat, chopped
  • 1/4 teaspoon white pepper, divided
  • 1/2 cup all-purpose flour
  • 1 1/2 cups 2 percent milk
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1/2 cup shredded Parmesan cheese, divided
  • 9 lasagna noodles, cooked and drained


    1. In a large skillet, sauté onion in oil and 2 tablespoons butter until tender.
    2. Stir in broth and clam juice; bring to a boil.
    3. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.
    4. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
    5. Drain, reserving cooking liquid; set seafood mixture aside.
    6. In a large saucepan, melt the remaining butter; stir in flour until smooth.
    7. Combine milk and reserved cooking liquid; gradually add to the saucepan.
    8. Add salt and remaining pepper.
    9. Bring to a boil; cook and stir for 2 minutes or until thickened.
    10. Remove from the heat; stir in cream and 1/4 cup cheese.
    11. Stir 3/4 cup white sauce into the seafood mixture.
    12. Preheat oven to 350°.
    13. Spread 1/2 cup white sauce in a greased 13 by 9-inch baking dish.
    14. Top with three noodles; spread with half of the seafood mixture and 1 1/4 cups sauce.
    15. Repeat layers.
    16. Top with remaining noodles, sauce and cheese.
    17. Bake, uncovered, at for 35-40 minutes or until golden brown.
    18. Let stand for 15 minutes before cutting.

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